Asolo Prosecco

Styles

Principal grape varieties

Terroir

• The Montello features over 2,000 sinkholes, karst phenomena that form a natural underground drainage system.
• The hillside soils are marly-clayey or marly-sandy, decarbonated, with an acidic reaction and a characteristic ancient red coloration.
• The ridges, oriented perpendicular to the cold north-easterly winds, shelter the south-facing vineyard slopes, ensuring average summer temperatures of 22.6 °C.
• The diurnal temperature range promotes the synthesis of terpenic aromatic compounds characteristic of Glera, particularly on the mid- to lower hillsides.

• Benedictine monks active around the year 1000—the monastery of S. Bona at Vidor and the Certosa del Montello at Nervesa—laid the foundations of the local winemaking culture.
• By the 1400s, wines from the Colli di Asolo were already being exported abroad; by the 1500s they were taxed one-third more in Venezia than wines from other areas.

• Fresh bouquet with notes of apple, pear, peach, apricot, and blossom; acidity and savouriness in balance with residual sugars.
• The 'sui lieviti' style (bottle fermentation): fine and persistent mousse, with possible hints of bread crust and yeast.

• The diurnal temperature range promotes the synthesis of terpenic aromatic compounds characteristic of Glera, locking in fruity notes of apple, pear, peach, and apricot.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-IT-A0514
• Official trade body site — Consorzio Vini Asolo Montello